The Washington Post

Greek Salad Vinaigrette

Greek Salad Vinaigrette 6.000

Bonnie Jo Mount/The Washington Post

Jun 12, 2013

A long-ago trip to Greece inspired herb expert Susan Belsinger to reproduce the hearty salads she had there, dressed with a vinaigrette that's heavy on fresh thyme. Typically, she uses shredded green cabbage, thinly sliced red onion, kalamata olives and crumbed feta cheese.

She tosses the salad with the vinaigrette and lets it sit at room temperature for 2 hours. She refrigerates the salad for about 30 minutes before serving. Then final additions of spinach leaves and grinds of fresh black pepper are tossed in.

Make Ahead: The vinaigrette can be refrigerated for up to 1 week.

Servings: 6 - 8

Yield: Makes about 3/4 cup (enough for 6 to 8 servings)

  • 1/2 cup olive oil
  • About 3 tablespoons red or white wine vinegar plus lemon juice (the ratio of vinegar to juice is up to you)
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon kosher salt


Combine the oil, vinegar, lemon juice, chopped thyme and salt in a jar with a tight-fitting lid. Shake until well emulsified. Refrigerate until ready to use.

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Recipe Source

From herbalist and cookbook author Susan Belsinger of Brookeville, Md.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per tablespoon: 80

% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 160mg 7%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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